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Mandelbrot Chocolate Chip-Walnut


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Mandelbrot Chocolate Chip-Walnut 1 Picture


  • 3 large eggs
  • 1 cup (7 ounces) vegetable oil
  • 1 cup sugar
  • 1 to 2 tsp cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 2 cups chocolate chips
  • 1 1/2 cups walnut pieces
  • mixture of cinnamon and sugar for sprinkling


Adapted from


Step 1

1) Beat together the eggs, oil, sugar, vanilla, and salt at medium-high speed until thickened and light-colored, about 5 minutes.
2) Beat in the flour and baking powder.
3) Mix in the chips and nuts. Cover and refrigerate for 3 hours, or overnight.
4) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
4) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
5) Divide the dough into four even pieces, about 13 ounces each if you have a scale.
6)) Working with one piece at a time, place the dough on the prepared baking sheet, shaping it into an 8" x 2" log. Repeat with the remaining pieces of dough, leaving at least 2" between them; you'll put 2 logs on each baking sheet.
7) Sprinkle the logs heavily with sugar and cinnamon mixture.
8) Bake the logs for about 28 to 30 minutes, until they're set and beginning to brown and the edges and sides, but not brown all over. Remove them from the oven, and reduce the oven temperature to 300°F.
9)Allow them to cool for 10 minutes.
10) Cut each log into 1/2" to 3/4" slices. Cutting them on the diagonal will make the mandelbrot longer; cutting them crosswise will yield shorter cookies.

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